Are you wondering what to do with all the zucchini in your garden? Are people dropping some off, leaving it on your porch?
Did you buy a new Instant Pot on Prime Day? If you did, it will arrive at your house today! Did you get one for Christmas or on Black Friday, and it is still in the box?
Questions, questions! I know!
This recipe is SO easy, and so yummy, that even someone just starting out will be able to make this – and succeed – and it uses up those big boats of green that take over the garden in July. Try it – it is flavorful without being spicy, and perfect for a summer meal.
Thanks to Denise at My Life Cookbook for this fabulous, easy recipe!
Instant Pot Thai Curry Zucchini Soup
Yum! This Instant Pot Thai Curry Zucchini Soup is heavenly!
Posted by Quick and Carry on Friday, July 20, 2018
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
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- 2-3 large zucchini you need about ten cups, roughly chopped
- 1 Tablespoon Thai red curry paste
- 1 Tablespoon brown sugar
- 1 can coconut milk
- 1 box chicken or vegetable broth
Ingredients
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- Wash and roughly chop the zucchini and place in the liner of the Instant Pot. Put everything else in the pot, and seal on the lid, making sure your toggle is in sealing position.
- Set the timer to manual/pressure cook, on high, for ten minutes. When the cooking is done, release the steam carefully. You can also let this natural pressure release.
- Blend with an immersion blender, right in the pot, or carefully blend in a blender. Enjoy hot, or let cool before refrigerating for later use. This soup will keep for several days, and can be enjoyed cold.
